Ingredients:
2 pounds sweet potatoes, peeled & small cubed
1 onion, diced
2-4 cloves garlic, chopped
1 Tbsp oil
1 Tbsp curry powder
2 tsp cumin
1/4 tsp paprika or red pepper flakes for heat
salt & pepper, to taste
1 can coconut milk (12 ounce)
2 cups stock or water
Steps:
Wash and prep sweet potatoes, onion and garlic.
In a large pot, heat oil over medium heat. Add onion and season lightly with salt & pepper. Cook until translucent, about 5 minutes.
Add garlic and cook 2 more minutes, until tender and fragrant.
Stir in sweet potatoes, curry powder, cumin, paprika/red pepper flakes. Cook for 5 minutes.
Add in coconut milk and stock. Bring to a boil and reduce heat to low. Simmer for 30 minutes, until potatoes are very tender.
Puree mixture, using an immersion blender, blender or food processor.* Return mixture to pot; adjust seasoning. Thin with additional stock, water or coconut milk to desired consistency.
Top with croutons and enjoy!
